There was once a "Country French" restaurant on 4th avenue started by Philippe Bertrand called Provençal. It's gone now, but I will never forget his mixed seafood pizza covered with some kind of white sauce, perhaps béchamel ... can't remember. What I do remember is that there were big chunks of succulent white fish mixed with other seafood and the flavor wow'd me like an epiphany from heaven.

With your worldly experience, how would you make a pizza like that? Extra points if you can do it on a barbeque

I had another mixed seafood pizza in Santiago, Chile once that was piled high with something like oysters, clams, etc., --- more of a "Mediterranean" look than French béchamel, but equally stunning.

Thanks Fellas, there's more to come;
and, believe me when I say I dream
about cooking fish in different ways all the time!

Mr NiceGuy (who knows a little Greek,
since he calls me Yannis), I've been baking
bread and making pizzas for years.
I even make a mean pizza over the coals.
I've been thinking about an upcoming Lobster Pizza,
but, I'd have to teach everyone how to make homemade
pizza dough (I always make everything from scratch,
it's the only way I cook and eat).

My problem is this, do fisherman want to learn
to make pizza from scratch?